Yes, you make the noodles too!

RECIPE: Quick Chicken Noodle Soup
Oh wait, you’re shocked that I’m milking this injury for another week of the blog? I do have progress on that front to report. Just today I managed to feed my husband AND the dogs their breakfast thanks to some stellar one-crutch shuffling. Sure, the husband just got yogurt and a spoon, but people, that feels like HUGE PROGRESS. 
This week’s special guest is the lovely Sarah from Beauty School Dropout. Her blog is very intimidating. She can make stuff, you know what I mean? Really super pretty stuff. I made a shirt once on my mom’s sewing machine when I was about 12. She even let me pick out the fabric and the pattern myself. It was hideous. What I’m saying is, people like Sarah make me wish I’d paid better attention to what my mom was trying to teach me. 
When I asked Sarah if she wouldn’t mind filling in for me this week, I hoped that MAYBE she wasn’t really super good at cooking too. That would be unfair. So then I see her email to me and it’s “Quick Chicken Noodle Soup”. Phew! Something totally not intimidating. Until I realized she made the damn noodles. And she made it look easy. I’ll be the judge of that… when I have use of both my hands again. :-)  Thanks Sarah! This soup looks delicious.
Happy New Year! It was a less than joyous occasion in my house — my husband rung in the new year hanging over the toilet with the stomach flu. He didn’t feel like eating much for most of New Year’s Day, but by the time 5pm rolled around, he was starting to feel pretty hungry and thought he could stomach some chicken noodle soup. With homemade noodles. Pretty please?
Well, sure. I’d been sitting around the house all day without much to do, and it sounded like a challenge. And since I needed to run to the grocery store to get some ingredients, and I needed get dinner on the table around 6pm before my toddler started demanding raisins and goldfish crackers, the soup needed to be quick.
I know colds, flu and all kinds of bad bugs are running around this time of year, so I hope this recipe comes in handy next time you find yourself in need of a get-well-quick elixir. Full disclosure – I like the noodles and the broth of chicken soup way more than the actual chicken, and this recipe is made accordingly.
Rating: 4 out of 5 wine glasses. I’m particularly proud of the noodles and broth – I love the slight ginger flavor combined with the spicy srirarcha sauce and tart lemon juice.
Quick Chicken Noodle Soup
Recipe type: Dinner
Author: Sarah K
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
  • 2 cups flour
  • 2 Tb. cold water
  • 2 eggs, beaten
  • 3/4 tsp salt
  • 1 Tb. olive oil
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 1 onion, chopped
  • salt & pepper
  • 2 cloves of garlic, minced
  • 1 Tb. fresh ginger, minced (a microplane grater is helpful)
  • 1 chicken breast, chopped into small pieces
  • 1/2 C. white wine
  • chicken stock
  • Squirt of sriracha sauce (to taste, may use red pepper flakes, hot sauce, etc.)
  • 1 Tb. lemon juice
  • 1 tsp parsley
  1. For dough: Beat eggs, stir in salt and cold water. Put flour in a large bowl, and make a well in the center. Pour the egg mixture in, then slowly start stirring, incorporating flour from the sides of the well until a stiff dough forms. I had quite a bit of flour leftover. Knead 5-6 minutes or cheat and use your mixer to knead the dough. Let the dough rest while you work on the rest of the soup.
  2. Heat olive oil in a dutch oven or soup pot over medium heat. Chop up the vegetables and sauté them for 3-4 minutes, adding a pinch of salt. Add the chopped chicken, garlic and ginger, cook until chicken is browned. Pour in white wine to deglaze the pan. Pour in chicken stock and allow it to warm up while you roll out the noodles.
  3. Roll out the noodle dough using a heavy rolling pin. Get it thing but not so thin it tears (it will be about the size of a large pizza). Use a pizza cutter to cut the dough into thin slices. Use a dough scraper or spatula to scrape the noodles off your counter and put them into the soup pot. Bring the soup to boiling then reduce to a simmer. Taste the broth and add some or all of the following spices to your taste: sriracha sauce (or something else spicy), lemon juice (something acidic), and parsley
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